Best Tofu Dango Recipes
TOFU DANGO
Make and share this Tofu Dango recipe from Food.com.
Provided by MimiZawsome
Categories Lunch/Snacks
Time 6m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the Kinako and 1tb sugar set aside.
- grind the black sesame put into bowl and add 1 tb sugar and mix set aside.
- In bowl mix rice flour and tofu and mix by hand if the dough is sticky add a little water knead until the dough is smooth. break into thirds and then the thirds into thirds and those thirds into thirds, shape each piece into a ball.
- Gently place in a large pot of boiling water wait 1or 2 minute until the dumplings start to float and place into icy water.
- skewer them 3 dumplings each stick.
- and coat with black sesame and kinako.
- in pot mix sugar, soy sauce, and mirin (remember don't burn it) let it cool then coat.
- Tadaa!
Nutrition Facts : Calories 244.5, Fat 5.1, SaturatedFat 0.8, Sodium 368.7, Carbohydrate 43.5, Fiber 1.9, Sugar 13.5, Protein 6.5
DANGO (SWEET JAPANESE DUMPLINGS)
Dango, my favorite Anime food... Sailor Moon, Clannad, they all have it. I looked around the net and aggregated all the best bits i had tried into this recipe. A lot of it is similar to http://www.recipezaar.com/120390 , but i think this is better from experience. Dango are great for a party at your house, or bringing to peoples houses as a thoughtful gift, but i find they taste all the sweeter when you devour them yourself just after cooking :D Try to get Mochiko, it's the best! Alternatives for Katakuriko are listed in order of preference after it in the ingredients section. All of the ingredients are available at an Asian food store.
Provided by Derry Quinn
Categories Japanese
Time 1h15m
Yield 6-10 Dango, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the Mochiko slowly and gradually with the water in the mixing bowl, trying to get a solid-but-squishy dough.
- Knead the dough well.
- Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most.
- Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer.
- When they are done (brownled slightly) take them off and let the cool on a wire rack.
- Mix the sugar, water (Larger mesurement) and soysauce in the small pan over a medium heat.
- Combine the Katakuriko with the small tablespoon and a half of water.
- When the sauce starts to boil, add the mixture in the cup to it, mix and remove from heat.
- Grill the dango slightly and add the sauce to taste.
- YUM! Anime-licous!
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